Phyllo Cups with Crab Salad

By lynnieb93

Make the cups and salad in advance but stir the avocado into the salad just before serving. In a pinch, you can use 2 cans (6 oz/170 g each) crabmeat, drained.

Ingredients

• Phyllo Cups with Crab Salad or Tomato Goat Cheese Salad
• * 6 sheets phyllo pastry
• * 1/4 cup butter, melted
• Crab Salad
• * 2 packages (7 oz) frozen crabmeat, thawed
• * 2 tablespoons vegetable oil
• * 2 tablespoons cider vinegar
• * 1 tablespoon grainy mustard
• * 1 clove garlic, minced
• * 1/4 teaspoon each salt and pepper
• * 1/4 teaspoon hot pepper sauce
• * Half mango, peeled and diced
• * 1 green onion, finely chopped
• * 1/3 cup chopped fresh coriander or parsley
• * 1 avocado, peeled and diced

Details

Servings 60

Preparation

Step 1

1. Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush sheet lightly with some of the butter. Top with second sheet; brush with butter. Repeat with third sheet. Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares. Press each into lightly greased 1 ¾-inch mini-muffin or tart cup.
2. Bake in centre of 400°F oven until golden, 4 to 5 minutes. Remove from pan; let cool on rack. Repeat with remaining phyllo and butter. (Make-ahead: Store in single layer in airtight container for up to 2 days. Or freeze for up to 2 weeks; reheat frozen on rimmed baking sheet in 375°F oven for 5 to 10 minutes.)

Crab Salad

1. Drain crabmeat through sieve, picking through to remove any cartilage; squeeze out liquid and set crabmeat aside. In bowl, whisk together oil, vinegar, mustard, garlic, salt, pepper and hot pepper sauce. Add crabmeat, mango, green onion and coriander; toss to mix. (Make-ahead: Cover and refrigerate for up to 24 hours.) Add avocado; toss to combine. Spoon into phyllo cups.